Rustic Italian Pumpkin Cake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, moist pumpkin cake from northern Italy, made with almonds and amaretti cookies for texture and flavor. Lightly sweetened and perfect for fall, this rustic cake is not too heavy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 300 g pumpkin flesh, raw (- ~10 oz)
- 50 g almonds, raw (- ⅓ cup)
- 60 g amaretti cookies (- 2 oz)
- 3 eggs
- 250 g flour (- ~2 cups)
- 16 g baking powder (- 1 tablespoon)
- 80 g sunflower oil (- ⅓ cup)
- 160 g granulated sugar (- ~¾ cup)
- 6 almonds
- 6 amaretti cookies
- powdered sugar (- for sprinkling)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 28mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 240mg
- Calcium
- 42mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 28MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.